Broccoli spirelli with capers and mozzarella

For the palate and the line: pasta dish with a spicy chili sauce

Spirelli with green vegetables

© W & B / Jörn Rynio

Ingredients (for 2 people):

500 g broccoli
1 onion
1 clove of garlic
200 ml vegetable stock
2 tbsp capers
1 pinch of chilli flakes
pepper from the grinder
140 g whole grain spirelli
125 g mozzarella (reduced fat)
2 teaspoons of pink pepper berries


Wash the broccoli and cut into florets. Peel the onion and garlic, chop finely. Cook with half of the broccoli in the vegetable stock for 10 minutes until soft. Mix in the capers and chilli flakes. Puree into a sauce with a hand blender, season with pepper.

Cook the spirelli in salted water according to the instructions on the package, then add the remaining broccoli for the last 3 to 4 minutes. Pour into a sieve and mix into the sauce. Dice the mozzarella. Mix with the pasta and sprinkle with pepper berries.

Preparation time:

about 35 minutes

Per person:

approx. 443 kcal (= 1852 kJ), 30 g protein, 9 g fat, 57 g carbohydrates, 13 g fiber